ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry-Pecan Rugalach

Prep time 45 mins
Chill time 8 hrs
Bake time 20 mins
Yield Makes 64 pastries

Ingredients

  • 1 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • Cranberry-Pecan Filling
  • 1 large egg, lightly beaten
  • 1/2 cup sparkling sugar

How to Make It

  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until fluffy. Stir in flour and salt. Divide dough into 8 equal portions; flatten each portion into a disk; wrap each disk separately in plastic wrap. Chill 8 hours.

  2. Roll 1 portion of dough at a time into an 8-inch circle on a lightly floured surface. Spread with 3 tablespoons Cranberry-Pecan Filling, leaving a 1/2-inch border around edge. Cut circle into 8 wedges; roll up wedges, starting at wide end, to form a crescent shape. Place, point side down, on a lightly greased baking sheet. Brush gently with egg; sprinkle evenly with sparkling sugar. Repeat procedure with remaining dough and filling.

  3. Bake at 350° on a lightly greased baking sheet for 20 minutes or until golden brown. Remove to wire racks to cool completely.

  4. Note: Sparkling sugar is available at stores that sell cake-decorating supplies.